Friday, 20 January 2012

Friday Food Lust - Lorraine Pascale's Oreo Brownies

These Brownies are, hands-down, the best I have ever tasted.
The Oreos add a scrumptious crunch, while the brown sugar lends the Brownies an
extra gooey texture. Yum!

I discovered these from the wonderful Lorraine Pascale’s
Baking Made Easy, and this is now quite possibly my most used recipe. In fact,
so many people (mainly Teresa and her kids) keep asking me to make it for them that I now know it by heart!

The trick is to pull them out of the oven at just the right time...they should be squidgy and soft in the middle.

Anyway, this blog is for all the chocolate lovers out there. It’s Friday, what more of an excuse do you need…?

Ingredients

165g
butter, plus extra for
greasing

200g
dark chocolate, grated or
finely chopped

3
eggs

2
egg yolks

2
tsp vanilla extract

165g
soft light brown sugar

2
tbsp plain flour

1
tbsp cocoa powder

Pinch
salt

154g
pack Oreos, broken into quarters

Icing
sugar for dusting

Down to business...Method:

1.Preheat the oven to 180C, then grease a 20cm/8in
square baking tin with butter and line with baking paper.

2.Melt the butter in a pan over a medium heat. When the
butter has melted, remove the pan from the heat and add the chocolate. Leave to
stand for a few minutes, then stir together until melted and gooey.

3.Whisk the eggs, egg yolks and vanilla together in a
large bowl until the eggs begin to get light and fluffy. It should look like this...

Now add the sugar in two
additions, whisking between each, but be sure to pour it around the side of the
egg mix so as not to knock out the air. Keep whisking until the mixture becomes
stiffer. Once the egg mixture is ready, pour the chocolate into it - again
around the sides so as not to knock the air out. This is where you try to resist the urge to dunk your whole head in the bowl....on second thoughts, go for it. It's Friday!

4.Add the flour, cocoa powder, salt and a third of the
biscuits and stir until fully combined, then pour the mixture into the prepared
tin.

5.Scatter the remaining biscuits over the top, pressing
them in slightly. Bake on the middle shelf of the oven for 25–30 minutes.

6.When you remove the Brownies, the
middle should be very so slightly gooey. Leave the brownies to cool in the tin
- the top will sink and crack a little.Pull the brownies out using the overlapping paper and
cut into squares. Dust with icing sugar.

I do hope you love this recipe as much as I do. They won't be around for long, so boil the kettle, make a cuppa and ENJOY! Sam xxx

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